As found in "
100 Recipes Every Woman Should Know"
For Chicken
- 1 whole chicken (approximately 4 pounds)
- 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
- 1 tablespoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground pepper
- Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-leaf parsley)
1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the
For Salad
2 pints red or yellow cherry tomatoes- olive oil for drizzling
- salt and freshly ground pepper
- leaves from 6 thyme sprigs
- 1 bag washed baby spinach
- 3 Belgian endives, thickly sliced
- 6 ounces blue cheese
Dressing
- 1/2 shallot, finely chopped
- 1 tablespoon dijon mustard
- juice of 1 lemon
- 1/3 cup olive oil
1.) Preheat oven to 450 degrees Fahrenheit. Spread tomatoes on rimmed baking sheet lined with foil, and drizzle with olive oil. Season with salt and pepper and thyme toss tomatoes gently to coat
2.) Roast the tomatoes for 15 minutes, or until almost bursting. (Check carefully during the last 5 minutes to avoid bursting. If any do burst remove them from the pan with a slotted spoon.) Remove from oven and let cool.
3.) While the tomatoes are roasting, prepare the dressing: in a small bowl, combine the shallot, mustard, and lemon juice, and add a little salt and pepper. Whisk in 1/3 cup olive oil in a slow, steady stream.
4.) In a salad bowl, combine the spinach, endives and roasted tomatoes. Crumble the cheese over the salad and add mustard-lemon dressing. Toss Gently.
